Spicy Chickpea Dip - Yoga Journal

Spicy Chickpea Dip


Taking the tahini (sesame paste) out of this hummus variation makes it a low-fat dip that’s still full of flavor. Toasting whole cumin seeds and then grinding them to a powder adds a smoky flavor you can’t get from preground cumin. Serve with pita crisps and raw veggies.

  • 1/4-CUP SERVINGServings


  • 1 tsp. whole cumin seeds
  • 2 15-oz. cans chickpeas, rinsed and drained
  • 3 Tbs. lemon juice
  • 3 cloves garlic, chopped (about 1 Tbs.)
  • 1/4 tsp. hot paprika
  • 1/8 tsp. cayenne pepper
  • 2 Tbs. olive oil


  1. Cook cumin seeds in small skillet over medium heat 3 minutes, or until lightly toasted, shaking pan constantly. Transfer to plate, cool, then grind to fine powder in coffee grinder or spice grinder.
  2. Blend chickpeas, lemon juice, garlic, cumin, paprika and cayenne in food processor until finely chopped. With machine running, add olive oil in steady stream, and process until smooth.
  3. Spoon mixture into shallow bowl, and season with salt and pepper. Serve at room temperature.

Nutrition Information

  • Serving Size: Makes about 3 cups
  • Calories: 85
  • Carbohydrate Content: 11 g
  • Fat Content: 3 g
  • Fiber Content: 3 g
  • Protein Content: 3 g
  • Sodium Content: 176 mg
  • Sugar Content: 1 g